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Butternut squash and red lentil dhal

This spiced, healthy butternut squash and red lentil dhal is perfect on cold, wintry days. You can serve it as a vegan main dish with basmati rice, or as part of an Indian-style menu. This is a mild version, add a chilli (finely chopped) or more chilli powder to the recipe, if you want it more spicy.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • ½ butternut squash
  • 2 small carrots
  • 1 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 2 ripe tomatoes chopped
  • 1 star anise
  • 1 small piece of cinnamon bark
  • 1 bay leaf
  • 1 cup red lentils rinsed
  • Water
  • Salt and pepper
  • Lemon juice

Method
 

  1. Thinly slice the onion, garlic and ginger. Peel and dice the squash. Cut the carrot into small pieces.
  2. Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, ginger, mustard seeds and cumin seeds.
  3. Fry for a couple of minutes, then add the ground spices, stir for a minute until fragrant, then add the chopped tomatoes. Stir for a minute or so, then stir in the lentils. Add the chopped squash and carrots, stir to coat them well. Season with salt and pepper.
  4. Add enough water to cover the vegetables well, then add the bay leaf, star anise, cinnamon and curry leaves.
  5. Bring to the boil, cover and gently simmer over low heat for about 25-30 minutes until the vegetables are soft.
  6. Using a potato masher, crush the squash until you get a thick, textured, creamy stew. Serve with a drop of lemon juice squeezed on top. You can add some chopped coriander leaves too.